Nut Butters

A sudden return to Indian cooking and the need for finely chopped onions and garlic had me thinking about one of those whakty-whakty-whatkty choppers, the kind where you put the vegetable in a glass jar and attach a contraption on top and hit the flat handle which makes the spring-loaded (sharp!) blades whakty whakty whakty up and down and chop the onion.

In the course of the quest at the weekly church thrift shops I was advised that one of these mini electric food processors would do an even better job.  So I got it.

Boy, does it ever!  Onions and garlic are chopped coarse or fine, effortlessly,  by merely pressing on the switch.  And it cleans in a jif. 

I came across another one at a garage sale on the weekend and was showing it to a friend and saying I had just gotten one and loved it and wasn't it interesting how I had never noticed them before and now this was the third one in the last week but I didn't need another one.

She said she had one as well and used it to make sunflower seed butter and told me how to do it ….

I now have two mini processors. One for onions and garlic.  One for nut butters.

Some roasted peanuts put into the container with a bit of oil turned into wonderful peanut butter for the first attempt.  The taste of freshly made peanut butter was fantastic;  the fact of having just made it with peanuts I had just purchased and could make in an amount that would be eaten and not need to be stored  enhanced the experience.  I then tried it with mixed nuts.  Wow.  This is today's batch:  almonds with some stewed dates and grated cocoa mass.  It became the topping on breakfast bannock.  

Always something new to discover.